Shrimps With Asparagus

Ingredients:

1 kg fresh shrimps
1 bunch asparagus
1 tbsp chili paste
1/2 cup chopped white onion
1 medium chopped red bell pepper
2 finely chopped lime leaf 
2 tbsp fish sauce
1 tsp sugar
oil for cooking

Method:

- Add 3 tbsp oil into a wok in medium to high heat. 

 when the oil is getting hot, add chili paste and stir it all around quickly.
- Add shrimps and onion stir for about 5-7 minutes and then add asparagus and red bell pepper, stir.
- Add sugar and fish sauce and continue cooking for 3-5 minutes or until the asparagus is cooked through.  If the wok gets too dry, add a little bit of water, a few tablespoon at a time.
- Turn off the heat and add lime leaf at the end.

Now enjoy with steam rice.

Mix Salad

Ingredients:

• 1 head of Boston Lettuce, large, washed and dried (I used Butter lettuce)
• 1 cup fresh green beans, trimmed, blanched
• 3 or 4 fine rip red tomatoes,quartered and seasoned before serving 
• 8 to 10 ounces stamed chicken flaked
• 2 cups French potato salad (recipe follows)
• 4 hard-boiled eggs, halved lengthwise
• 2-3 tsp oil
• 1/2 cup black Nicoise-type olives
• Olive oil for drizzling
• Salt and pepper, to taste
• Flat leaf parsley, chopped

Method:

Shortly before serving, line a large, wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

Toss the green beans in a mixing bowl with a little olive oil and salt.

Drizzle a spoonful or two of the dressing over the tomatoes.

Season the chicken lightly with a spoonful or two of dressing.

Place the potatoes in the center of the bowl or platter; mound the beans, the tomatoes and tuna.

Ring the salad with the eggs

Spoon a little more vinaigrette over all; scatter on olives,  and parsley. Serve as soon as possible.

 Boil potatoes to fork tender.

Allow to cool for a few minutes and slice potatoes. Dress with drizzle of olive oil, salt, pepper,  and chopped parsley.